Ingredient
Hydrogenated Soybean Oils
What is Hydrogenated Soybean Oils?
Hydrogenated Soybean Oils are made by adding hydrogen molecules to soybean oil in a process called hydrogenation. This can result in either partially or fully hydrogenated oils, which have different melting points and stability levels.
They are used in food products to increase shelf life and improve texture, often used in baked goods and snacks. Health evidence suggests concerns with partially hydrogenated oils, which can contain trans fats, associated with negative cardiovascular effects. Fully hydrogenated oils do not contain trans fats but are saturated fats, which should be consumed in moderation.
When you see this on a label, it's important to check if the product contains trans fats, as these are considered more harmful by health agencies.
Commonly found in: baked goods, snack foods, margarines, confectioneries, frozen desserts, microwave popcorn
What to watch
- Partially hydrogenated oils can contain trans fats, which are linked to increased heart disease risk.
- Consuming high levels of saturated fats, such as those in fully hydrogenated oils, is associated with possible increased risk of cardiovascular issues.
The FDA has taken steps to eliminate trans fats from partially hydrogenated oils in food products, recognizing them as not GRAS (Generally Recognized as Safe).
Research generally advises against trans fats found in partially hydrogenated oils, due to cardiovascular risks, but opinions on saturated fats are more mixed.
These oils are plant-derived and are typically considered vegan-friendly.
Sources: Trans Fat | Dietary Fats and Cardiovascular Disease
Scout's take
Interesterified and hydrogenated seed oils that may contain trans fats. Linked to cardiovascular disease, inflammation, and metabolic disruption.
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